It's Rhubarb Season!
It can be used in jams, pies, tarts, muffins, chutneys and more.
Here are a couple great ways to preserve it for the winter months:
* Sliced into 1/2 chunks and freeze in ziplock bags
* Stew and freeze into 500 ml containers for easy thawing
* Stew and preserve in jars following a food safe recipe like this one from Bernardin Home Canning
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Thoughts From The Farm
Thoughts from the kitchen, field and our busy household with two kiddos.